Salmon == favorite. Add southwest seasoning. Add lime. What’s not to love? Super simple, bake and serve. My favorite way to do this is over a bed of greens.
Preheat your oven to 450.
Line a baking sheet with aluminum foil and spray with non-stick spray.
Place salmon fillets on the prepared baking sheet. Sprinkle fillets with southwest seasoning and the salt and pepper. Place 2 lime slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
I’m not a big fan of eating pork, but this pork tenderloin has just about changed my mind. Favorite cuts of pork now include bacon and tenderloin.
Take a pork tenderloin and butterfly it. Spread it out, cover it with plastic wrap, and use a mallet to pound it out to about 1/2″ thick.
Spread the basil pesto over the tenderloin.
Cover in 1/3 c. plain greek yogurt.
I diced up 1/4 each red and yellow bell peppers to stuff it with, plus mushrooms. Feel free to experiment with other vegetables. Lay them out along the middle of the flattened tenderloin. Sprinkle with salt and pepper.
Roll it up (this might mean just folding it in half, depending on how big it is and how stuffed it is), and set it seam-side down on a foil-lined baking sheet.
Cover in another 1/3 c. plain greek yogurt.
Bake on 375*F for 20 – 30 minutes until a meat thermometer reaches 140* in the thickest part of the meat.
Slice and serve!
Roasting a whole chicken is easy and very customizable. And the best part is that you can use the inedible parts to make a delicious stock. So when I roast a chicken, that means I can either do easy salads topped with chicken during the week, or I have the perfect base for a chicken soup (also very customizable!).
Zest a lemon or two and chop up most of the rosemary. Add it to some softened butter. Add the pepper to the butter. If using unsalted butter, add a pinch of salt.
Remove any organs / neck that came with the chicken. Wash the (thawed) chicken under cool water, inside and out. Place it in a baking dish (or 9×13 pan).
Slather the chicken with the butter, including the extremities and crevices. If the bird is cold, the butter will harden up – in this case it is better to do small quantities of butter at a time.
Slice the lemons in half and juice them over the chicken. Best practice: use a lemon juicer so you don’t have to worry about seeds. Stuff the lemon halves and the remaining rosemary into the cavity.
Chop one large or two small onions into large chunks and tuck them in around the chicken, adding one or two chunks to the cavity. I put about half a cup of water in the pan just to make sure there is plenty of moisture available.
Roast at 400*, roughly 20 min per pound of bird, until a meat thermometer reads 170* in the thickest part of the meat. Check it every hour or half hour, and if (when) it starts to get too brown, cover it loosely in foil.
Remove from oven and let stand for 10 minutes.
I love curry, and I make it as often as I can. This recipe is quick and easy and tastes so good. This recipe does have a good kick. Serve this with your favorite pita or flatbread and soaked brown rice.
In a Dutch oven heat oil, add onion and cook until tender a slightly golden brown. (2-3 min)
Add red chili and cook until tender.
Add ginger, cilantro, bay leaves, and curry powder continue cooking.
Add beef to curry mixture and cook until browned.
Add tomatoes, and chicken stock deglazing the brown bits off the bottom of the pan.
Stir in the lentils and simmer on low for 30-40 minutes, stirring occasionally.
Kids don’t always enjoy eating seafood, but they will enjoy it this way! Adding the slightly sweet nutty mixture to a wild-caught salmon fillet was the way to go and compliments this fish nicely. Serve with steamed veggies for a perfect meal!
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
In a small bowl, blend butter, mustard, and honey and set aside.
In another small bowl mix together walnuts and parsley.
Place salmon fillets on the prepared pan and sprinkle with Real salt. Brush each fillet with honey-butter mixture. Sprinkle on nut mixture and press into the fillets on the tops and sides of the salmon.
Bake the salmon for 12-15 minutes until it flakes easily with a fork.
Serve with a wedge of lemon.
I am not a fan of beets! My family will attest to that. However, when they come in my CSA box, I have to eat them. In order to do that I find or create recipes that allow me to incorporate them into my diet. I adapted this recipe from a recent Food and Wine recipe, and it was heavenly! I love to top this with Brown Butter and Sage leaves, but any pasta sauce will do.
Preheat oven to 375 degrees. In a baking dish with a lid, place beets and drizzle olive oil to coat.
Salt and pepper the beats.
Add 1/4 C filtered water to the baking dish, cover and bake for 1 hour, until the beets are tender.
Uncover dish and let beets cool completely.
Peel skin of beets and cut into 1-inch pieces, transfer to a food processor or blender to puree.
In a mixing bowl with paddle attachment, combine 1 1/2 C of beet puree (reserve any remaining for another recipe), ricotta, egg, nutmeg, 3/4 C Parmigiano-Reggiano Cheese, and 1 T of salt.
Mix until ingredients are combined, scrape down the sides of the bowl.
Sprinkle flour at low speed until dough comes together. You may not need all of the flour.
Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.
Place into a bowl and cover with a damp towel.
Let stand at room temperature for 4-6 hours.
Line baking sheet with parchment paper and dust with flour.
Cut gnocchi dough into 10 pieces and roll each piece into 1/2 in. thick rope.
Cut ropes into 1/2 in thick pieces and transfer to prepared baking sheets.
Bring a large pot of water to a boil.
Add 1/4 of the Gnocchi to the water and cook them until they rise to the surface.
Repeat this process until all the dough is finished.
Drain them and place them on a baking sheet that has been coated in olive oil.
To serve: Melt butter in a large skillet until the milk solids start to brown.
Toss in sage leaves and simmer until fragrant (med. low temperature).
Add Gnocchi to coat and serve with extra Parmigiano-Reggiano.
After having some great (but not very healthy) Nachos Grande at a local restaurant, I decided to try to create a healthier version at home. It’s a pretty versatile recipe, so mix it up with whatever you have on hand. I’m sure peppers, corn, and olives would all be great in it. I like to use up beans and meat leftover from previous meals too, which makes for endless combinations.
Saute onions and garlic in butter until translucent. Add meat and homeade taco seasoning and cook until meat is browned. Next add tomatoes and beans and cook until warmed.
Preheat the oven to 350. Then spread 1/2 of the tortilla chips in the bottom of a 9X13 pan. Pour 1/2 of the meat mixture on top. Cover with 3/4 cup of cheese. Repeat layers. Bake 10-15 minutes until cheese is melted.
While the casserole is baking, mash the avocado with the fork and mix with the lactofermented salsa.
When casserole is done, top with shredded lettuce, guacamole and kefir/sour cream. (You could also serve any of these on the side, if you happen to have any picky individuals at your house like I do at mine!)
Cooked spaghetti squash with Kale in wine, very tasty. It is a quick and simple and a great way to eat your veggies!
In a large pot add 8 quarts of water, bring to a boil.
Add 1 T salt and then the spaghetti squash halves, cook for 15 min.
Let cool completely.
Once cool remove flesh from shell and leave in a bowl.
In a cast iron skillet, heat olive oil.
Add garlic and red pepper flake, cook until tender
Add chopped kale and cook until tender.
Add spaghetti squash, and toss with kale
Deglaze pan, with chicken stock and red wine.
Cook until most of the liquid has evaporated (3-4 min).
Serve with grated pecorino romano cheese (optional).
I adore a spicy curry any time the temperature is less than fifty degrees. Butternut curry is one of my favorites to make at home. Your whole place will smell like an Indiana restaurant.
In an 8 quart or larger pot sautee the onions and mushrooms in the fat. When the onions become glassy add the garlic, ginger and curry paste and cook for another minute or so until fragrant.
Pour in the chicken stock and coconut milk. Add the turnips, butternut squash, tomatoes and seasalt. If needed add a little water to make sure all the vegetables are covered. Bring to a simmer, cover and let cook for 45 minutes. Stir every so often to make sure nothing is sticking to the bottom. The butternut squash should start to fall apart.
Meanwhile if you would like rice with your curry start making the basmati. In a sauce pan add the rice, water and salt. Cover and bring to a simmer. Allow to cook for 20 minutes and then remove from heat. Cover and set a side to serve with curry.
Mix in the bell pepper, fish sauce, and pork to curry and cook for an additional 15 minutes.
Stir in the greens, seaweed and nutritional yeast. Cook for 5 minutes or until the greens have wilted. Adjust the salt; if needed add more.
Serve alone or with rice.
By slowly stewing grass-fed short ribs, you can tenderize the beef while infusing it with big flavors. It’s simple too! Just throw the ingredients into your slow cooker, and at the end of the day you’ve got a hearty meal and a kitchen smelling of irresistible Korean cuisine.
Salt and pepper ribs generously, place on a lined baking sheet bone side up, and oven broil for 4-6 minutes on each side. Place short ribs in the slow cooker. Chop the pear, green onions, ginger and garlic, then purée together with soy sauce and honey. Pour this mixture over the ribs, making sure to set aside a cup for later. Top the pot with beef stock, cover the lid, and cook low and slow for 8-10 hrs.
Serving Suggestion: When you’re ready to eat, place the ribs on a serving platter and top with remaining cup of sauce and cilantro to taste. Will feed 4-6 people
Make sure you have a blender and a slow cooker.
So after many many trials, this is now my basic vege korma to get the desired basic flavor and consistency that I like. From here you can experiment by adding bay leaves, paneer, cloves, cashews, cinnamon, and coriander to further develop the flavor.
In a large skillet, warm oil on medium heat and add your veges and raisins.
I usually add the garlic, ginger, and onions half way before adding the tomato. Stir occasionally.
When your veges are close to tender, add the tomato and let cook for another five minutes. Stir occasionally.
Mix in cumin, turmeric, and curry and let cook for a few minutes. Stir occasionally.
I mix the coconut milk and yogurt together and then stir it in. And cook for about 5-10 minutes longer. Stir occasionally.
Take it off the heat and mix in the cilantro.
Serve over a bed of rice and enjoy!
*My husband has been noticing a slight dirt taste in it and after tasting each vegetable individually I am pretty sure it is the potatoes. I have started skinning the potatoes and the dirt taste is no longer there.
This was our first year gardening at our current house and found that root vegetables were what did best here. I was trying to think of what to do with them and this is what I came up with. I love roasting root vegetables because instead of watering down the flavor, roasting intensifies the flavors and brings about more complex flavors. This could also be done in the crock pot if you need to be out of the house all day.
You can use whatever root vegetables you have on hand or like. You can also use larger veggies and just cut them to the right size.
Wash all veggies and peel those that need to be. I peeled the beets and turnips
Heat oven to 425 degrees.
Begin by butterflying the chicken. To butterfly a chicken you simply cut down one side of the backbone and then down the other side of the back bone. Don’t cut right down the middle of the backbone but on either side of it. Remove it completely and save for stock. Now open up the chicken so you can see the inside. To get the chicken to lay flat you need to do something about the keel bone (breast bone), You will see this right in the middle of the two breasts. You can remove the keel bone by cutting through the membrane on top of the keel bone so that the membrane will separate and then push the breasts apart and the keel bone will “pop” out. Run your finger along both sides of the bone and then pull it out. Trim any unwanted fat from the chicken and slide a finger between the skin and meat so you can season between them. Place your meat in a 9 by 13 pan skin side up and season the meat of the chicken under the skin. I used salt, pepper, thyme, parsley, garlic powder, onion powder, and paprika. But use what you like. Then flip the chicken over and season the inside of the chicken.
Drizzle veggies with about 2 T olive oil and salt, toss to coat. Place veggies around chicken and roast for 45 min. Turn chicken over and sprinkle some seasoning on skin. Turn the heat down to 350 (or skin will burn) and roast for another 45 min. Pull out when when chicken is done (potatoes should be soft and veggies should have a slight crunch to them still.) Let chicken rest 5 min and then cut to desired portions. There you have it a low fuss great tasting supper.